An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

Read More

Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

Read More

American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

Read More
Recipes

Moroccan Lamb Kabobs

If you love sweet and savory combos, these Moroccan Lamb Kabobs with dates and pomegranate molasses are a must try.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
  • Previous
  • Next
Cooking for 12 people

Ingredients

Marinade

  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp. chopped fresh mint
  • 1 tsp. harissa paste, if desired, for heat
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 0.25 tsp. cinnamon
  • kosher salt and ground black pepper, to taste

Kabobs

  • 1.5 lb. boneless leg of lamb, cut into 1-inch cubes
  • 12 wooden skewers, soaked for at least 20 minutes in water
  • 9 dates, pitted and halved
  • 1 red onion, cut into large dice (you want about 36 pieces total)
  • pomegranate molasses, for drizzling
  • chopped cilantro or fresh mint, for garnish

1 Food Prep

  • For your marinade, mix together your marinade ingredients in a bowl.

  • Add your marinade and lamb cubes to a resealable plastic bag and toss to coat evenly. Seal the bag and let your lamb marinate for at least 1–2 hours in the refrigerator. These are strong flavors so it’s best not to leave them overnight.
  • If you’re using bamboo skewers, you’ll want to soak them in warm water for at least 1 hour beforehand.
  • Remove the lamb from the marinade and thread it onto skewers — start with your lamb, followed by half of a date and a chunk of red onion. Repeat two more times and end with a piece of lamb.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place your lamb kabobs on the grate directly over the coals and cook for about 8–10 minutes total,turning often, until the lamb is cooked through and the onions are slightly softened and charred.

  • Remove your kabobs from the grill and drizzle with pomegranate molasses. Garnish with chopped cilantro or mint and serve immediately. Enjoy!

For safe meat preparation, reference the USDA website.

Reviews
0.0
0 Reviews
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 178.68ms
  • REVIEWS, PRODUCT
  • bvseo-msg: HTTP status code of 404 was returned;
Background

Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.